Buon appetito!
Spicy Pasta Vongole
Must Be Yummie
made by Alexia
Ingredients
4 persons
- 1 kg clam shells
- 100 milliliters white wine
- 500 milliliters ELVEA Tomato Pulp
- 4 cloves of garlic
- 1 red pepper
- 2 tablespoons of dried lemon thyme
- 3 tablespoons olive oil
- 2 tablespoons flat-leaf parsley, finely chopped
- 500 grams (gluten-free) spaghetti
- rind of 1 lemon
Preparation
-
1
Rinse the shells clean.
-
2
Cook the pasta al dente.
-
3
Heat the oil in a heavy-bottomed pan and fry the garlic and the red pepper until the garlic turns brown. Pour in the wine and the Polpa and season with pepper, salt, and thyme.
-
4
Once this mixture is boiling, add the drained shells and stir well.
-
5
Heat through and cook for 5 to 5 minutes until the shells open.
-
6
Mix the flat-leaf parsley and the lemon zest and set the gremolata aside until you serve the pasta.
-
7
Mix the spaghetti into the sauce and season with black pepper.
Finish with the gremolata and enjoy!Enjoy your meal!
